There are strong business reasons for being green. Our environmental practices can increase profitability, efficiency and reputation. We insist our kitchens focus on reducing waste, energy and water, while we work very closely with suppliers to reduce supplier packaging and food miles.
We are very aware of our social responsibility towards sustainability in the workplace and we strive to create kitchen and restaurant environmental practices that inspire and support our staff to contribute both directly and indirectly to sustainability within the catering environment.
It’s why we are committed to energy efficiency, for example. It’s good for business and the right thing to do; we work to reduced energy and water consumption in our kitchens, and recycle everything possible, sourcing products that have been produced and packaged in an environmentally–friendly way, avoiding unnecessary ‘food miles’. We hate waste and love savings.